FIELD: food industry.
SUBSTANCE: invention relates to a fat or oil composition for food products. The fat or oil composition contains diacylglycerol - 20 wt % or more and sucrose fatty acid ester - 0.01 - 5 wt %; monoester content in the sucrose fatty acid ester is equal to 30 wt % or more.
EFFECT: invention allows to improve dispersability, taste, aroma and texture of soft dough and a deep-fried food product.
5 cl, 3 tbl, 10 ex
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